IMBB #15 – Coconut Pudding with Lime Sauce
It did take me about 5 minutes to decide on my first entry to an IMBB event. With a key ingredient like gelatin, dessert was a natural.
This Coconut Pudding with Lime Sauce does not look spectacular, but the taste is wonderful. It is not too sweet, and the cononut flavor is balanced by the tartness of the lime syrup.
(makes 4 servings)
for the pudding
4 leaves of white gelatin
4 tablespoons milk, cold
400 ml cocoonut milk, canned
200 g whipping cream
2 tablespoons confectioner’s sugar
1 tablespoon coconut liqueur, such as Malibu or Batida de Coco
for the sauce
100 ml dry white wine
3 tablespoons sugar
Soak gelatin in cold milk until needed.
Rinse 4 cups (or decorative pudding molds) with cold water, set aside. In a small saucepan, bring coconut milk with cream and sugar to a boil, then simmer over medium heat for about 10 minutes, stirring slowly. Add gelatin and milk and stir, until completely dissolved. Season with coconut liqueur. Fill into the cups and let set overnight in the refrigerator.
Wash the limes under hot water and finely grate the green part of the peel of 1 lime. Combine juice of both limes, lime peel, wine and sugar in a small pan and bring to a boil. The juice should simmer until it has a syrupy consistency. Let cool.
Assembly: with a small knife, loosen the edge of the pudding. Dip the cup into warm water for a minute, then turn over on a dessert plate. Top the puddings with lime syrup.
Enjoy pudding & sauce together.